April 2, 2009

Or am I getting my adages mixed up?I may have mentioned before that my grandpa has eaten a piece of cornbread with his lunch every single day for as long as I've known him. Sometimes he even has some for supper too. Needless to say, it's something my grandma can make with her eyes closed and one hand tied behind her back whilst adamantly quizzing me about any men in my life.

There are two requirements for Grandma's recipe: a cast-iron skillet and shortening. It's just not the same without those components.

As I mentioned above, sometimes my grandpa has a second piece of cornbread for supper. He doesn't slather this one with butter, though, oh no. This one he crumbles into a glass of cold milk. Have you tried this? Grandma calls it "cornbread milk"--pretty aptly-named, am I right? I must say, it's pretty amazing. Be sure to let the bread get soggy and flavor up the milk--you won't regret it.

I'm contributing this recipe to Laura from The Spiced Life for her wonderful event Grandma's Recipes, which spotlights recipes passed down to us from our grandmothers. Isn't that a great idea?

Any recipe we've been lucky enough to learn from these women is undoubtedly a keeper.

Spray an 8-inch cast-iron skillet with nonstick spray, toss in shortening, and place into an oven preheated to 450F.In a large bowl, combine the cornmeal, egg, and milk; mix until combined. Remove melted shortening from oven and pour into mixture; stir until blended. Pour batter into the skillet and bake for 30-35 minutes, or until golden brown on top. Turn out onto a plate, slice, serve, butter, and consume.

I've been meaning to make cornbread, and your version looks great. I've got the skillet and shortening isn't too far away. The cornbread-and-milk sounds like a great change-o-breakfast from my daughter's cheerios. Thanks.

Grace, thanks for sharing such a wonderful, slice-of-family-history recipe! This is the kind of cornbread my mom made when I was growing up, which, perversely, I hated. I have to admit, my "yankee-fied" recipe is my fav, but I've come to love this simple, earthy, no-frills cornbread too. BTW, my mom had nothing but scorn for "yankee cornbread" until she tried mine. Now it's her fav too! :D

this is exactly how my hubby eats his, in milk. he does this with brownies too.I agree that cornbread should only be made in a cast iron skillet. I love heat and cheese in mine with a hint of sugar. Mmmm

That is a wonderful event! What's even more wonderful is that genius idea of your grandpa's! I'm not into soggy food but something about that just appeals to me. You know I never even had cornbread until I moved to FL. Yes, I know, it isn't really the south but to a NYC girl, it sure is!~ingrid

GRACE! I was just telling my kids two nights ago that this was how my Dad, their Papa ate his corn bread- in milk. The story came up because I had given cold leftover rice in a glass of milk with sugar on top to my little girl and said that Papa ate his rice this way for dessert and they asked about other things Papa did and I explained the corn bread milk. Those Southerners know how to use up leftovers in a good way! Another thing Dad does is heat a bowl of milk and sprinkle it with sugar and cinnamon and let us dip toast soldiers. We called it dippy toast.

I just received the book The Cornbread Gospels. So much info about cornbread. I loved hearing this story Grace and how funny Robin Sue has had a similar history!For me, corn in any form, is just delicious!

ooh la la, cornbread in milk? i've never heard of that before! must try it! i absolutely adore corn bread from marie callender's, but the one next to my house just went out of business! guess i need to start making my own cornbread!

I'm used to the fluffy cornbread, but I'm practically drooling after reading your description for your version, Grace! I could totally dig on the crispy, crunchy texture. Methinks the cast iron skillet will be christened with this soon! Love to hear about how your family enjoys this, too :).

I make my mother's cornbread all the time and I refuse to use anything other than cast-iron. She's from Mississippi as her mother as her mother and so on, so I think the recipe qualifies as un-jankified!

Yep. That looks awesome. My family tended to fry cornbread in leftover bacon grease, but that's not something I often have on hand. Can't wait to try your recipe! And what a great post about your family - love those!

The cornbread looks lovely, and I bet the edges have a nice crunch after baking in a cast iron skillet. As for the cornbread and milk, I'll just nod my head and know that as a Westerner I may never understand quite a few things Southern.

What a great recipe to contribute to Laura's round-up! Being a good Southern gal, I love my corn bread coarse, crumbly, butter-absorbant, AND NOT SWEET!! So glad that we're together in this one. I have not ever tried cornbread milk, though, and I must tell you that I'm totally dying to try it now. How delicious does that sound?! I can't wait to try out this tried-and-true recipe!!

Yes! What a great idea this event is. And your grandfather sounds like the most adorable man on the planet. My husband's grandpa has a poached egg every day for breakfast and a half a turkey sandwich for lunch. He's 94. I think these men are on to something.

Oh, boy ... I seem to have drooled on my keyboard again! I was taught how to make "real" cornbread by my ex-husband's Granny - on a wood-burning stove, no less! You brought some very wonderful memories to mind today ... thanks!

Grace! I am born and raised in Washington State, by an Iowa mom and an Arkansas dad. I grew up eating Blackeyed Peas and Hamhocks with "Southern" Cornbread. Course I didn't know it was southern. It was the only way I'd ever eaten it. I thought it was the only way it could be made, until Expo 74 came to Spokane. I can honestly say as a born and bred Northerner, that I prefer the Southern cornbread to sweet cornbread. No Marie Calendars for me. I'll wait for pie!

If there were leftovers (and mamma always made sure she made plenty) we ate it for breakfast in a bowl with milk. No sugar.

Well, having read and commented about it, that's on my "to do" list today. Make a big pan of cornbread! (Hmmm, I wonder if I have a hamhock in the freezer?)

My grandparents were from Texas and we had cornbread with dinner quite often. I remember my grandparents fixing a tall glass of buttermilk and crumbling leftover cornbread in it and then eating it with an iced tea spoon. They called it dessert!

Ok. Few thoughts here. Yes, cornbread and milk are great together. It's true that you have to use a super hot cast iron skillet. BUT.... may I suggest for a true southern flair that you use bacon greese (from your greese cup of course) instead of shortening. Oh, and a pinch of salt. This truly is divine. Try it and tell me what you think.

Oh my goodness gracious! You know how to take me back! My dad always liked to save a slice or two for a late-night snack, break it up in buttermilk. I never could quite take the buttermilk thing, but I will admit to having it in my "sweet milk" a time or two! I like buttermilk, but in my biscuits! LOL